Slow Roasted Pork Roast
Servings: 12 servings
Calories: 297kcal
This make ahead slow roasted pork shoulder is a recipe that keeps on giving! The roast takes a while to cook but is a time saver in the end!
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Ingredients
- 1 7-9 pound pork shoulder or 2 3-4 pound pork shoulders
- 1 large spanish onion
- 7-8 cloves of garlic
- 2 tablespoons of dried oregano
- 2 tablespoons of dried thyme
- 2 tablespoons of ground cumin
- 1 teaspoon of chipotle chili powder
- 1 teaspoon each of sea salt and black pepper
- 2 tablespoons of red wine vinegar
- ¼ cup of olive oil
- 3 cups of chicken broth
Instructions
- Place onion and garlic in a food processor and pulse until well combined.
- Add oregano, thyme, cumin, chili powder, salt & pepper, vinegar, and olive oil. Process into a paste like consistency.
- Place pork shoulder in a baking pan and spread the mixture from the food processor on top of the roast. Pour 2 cups of the broth into the bottom of the pan with the roast
- Cover and let rest in the refrigerator for 1 hour or up to 24 hours.
- When ready to roast, cover with aluminum foil and cook the roast for 6-7 hours at 300 degrees F or until the thermometer inserted reads 165 degrees F.
- Check the level of the broth. Make sure there is enough on the bottom of the pan to keep the roast moist while cooking.
Nutrition
Calories: 297kcal | Carbohydrates: 2g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 128mg | Sodium: 339mg | Potassium: 721mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg